Poutine Recipe

The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. —Shelisa Terry, Henderson, Nevada

Sort By :

"No self respecting Canuck would use frozen french fries though! I love my poutine even though it is also called "heart attack on a plate" here in SW Ontario. And I always sprinkle lots of salt and white vinegar on top --using homemade fries. Then the poutine is "to die for" and I guess that is where its "other" name comes from!"

"We loved these fries!!! I've seen them featured on Food Network a bunch of times and always wanted to try them... They may not be exactly like how they make them in Canada, but they were delicious! We used a bag of shoestring fries and two packets of gravy... My daughter wanted to add some sliced green onion to them so we added some to the gravy when it was done so the onion would cook through a little bit. Embarrassed to admit, but we polished off the whole thing in one sitting between two adults and two teenagers:)"

"We had Poutine at a Wedding recently and it was a huge, late night buffet success. The Canadian secret is to use a light gravy, so modify any store bought gravy accordingly and to use very fresh cheese curds; no more than one day old, which may be a problem for some, but important for authenticity. Enjoy.....skeptical guests were hooked after the first bite and you will be too!"